All Questions
29
votes
1answer
4k views
How long can I store a food in the pantry, refrigerator, or freezer?
How do I know if a given food or ingredient I have is still good, or if I should discard it?
How can I best preserve a food or ingredient?
This broad question is intended as a "general reference" ...
66
votes
8answers
7k views
Translating cooking terms between US / UK / AU / CA / NZ
This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.
It's a community ...
24
votes
4answers
36k views
Why is it dangerous to eat meat which has been left out and then cooked?
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and ...
14
votes
7answers
2k views
How does one find recipes given an ingredient rather than the recipe name?
How does one find recipes given an ingredient rather than the recipe name?
43
votes
9answers
9k views
What's the best way to season a cast iron skillet?
I just purchased a new cast iron skillet. What's the best way to season it?
And if I need to re-season an old pan, is the process any different?
44
votes
23answers
4k views
What recipes should every high school graduate know how to cook? [closed]
In a recent talk at TED, chef Jamie Oliver suggests every child leaving school (I'm assuming high-school) should know how to cook ten recipes. I agree with him and think that is a great suggestion to ...
9
votes
8answers
20k views
Is it safe to cook a steak that was left out (raw) for 7 hours?
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet.
Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
4
votes
2answers
36k views
How long can cooked food be safely stored at room/warm temperature?
If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat?
Does it make any ...
30
votes
7answers
12k views
Cooking away alcohol
When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does it vary by the type of alcohol?
72
votes
23answers
9k views
How do you properly cook a steak?
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want.
When I try to cook a steak at home (I live in Italy), I almost ever get ...
13
votes
21answers
1k views
What are some good recipe resources? [closed]
When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?
I usually use ...
32
votes
15answers
1k views
How to Store Fresh Herbs
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
21
votes
20answers
1k views
Resources for a beginner learning to cook
I'd like to learn to cook. At the moment I can make scrambled eggs, and that's pretty much it (I'm exaggerating, but just a little).
My question is, what is the best way to get started? I've thought ...
10
votes
6answers
34k views
What is a substitute for red or white wine in a recipe?
If someone cannot or will not use wine for cooking, what would be a good substitute?
Question applies to both red and white wine.
58
votes
85answers
3k views
What cookbooks do you always come back to? [closed]
Like me, there are probably a lot people on here that have a lot of cookbooks, but I find I keep coming back to the same 1 or 2 books to give me the basis of most of the stuff I cook.
For me, I find ...
11
votes
3answers
2k views
What do I need to know about temperature and food safety?
What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
49
votes
23answers
48k views
How can I keep pasta from sticking to itself?
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?
...
27
votes
6answers
2k views
What should I look for in a good, multi-purpose chef's knife?
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
27
votes
6answers
27k views
How do you make a cake lift equally and minimize doming?
Some time ago, I baked a cake (Sachertorte to be exact).
The taste and texture was fine, so my recipe is okay.
My biggest issue was the shape. In the middle it was really a lot higher than on the ...
19
votes
3answers
2k views
What oil or fat to use for different purposes?
I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very ...
10
votes
3answers
7k views
How not to mess up Béchamel sauce
When I make Béchamel sauce I keep getting different results.
Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has ...
63
votes
11answers
3k views
What knives are “required” for a serious home kitchen?
I consider myself a serious home cook. What knives are essential?
48
votes
8answers
4k views
How can I get chewy chocolate chip cookies?
My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?
Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
36
votes
6answers
4k views
How do you clean a cast iron skillet?
I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean?
I've heard not to use soap and to ...
25
votes
9answers
15k views
Is there a magic ingredient that keeps ice-cream soft?
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols.
Have read previous questions and a don't believe that leaving ice-cream out to ...
26
votes
7answers
40k views
Is there a problem with defrosting meat on the counter?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
25
votes
7answers
9k views
Is it safe to eat raw eggs?
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
7
votes
4answers
3k views
How do you know when a cultured item is no longer safe to consume?
How do you know when yougurt (for example) is no longer safe to consume?
Do I know it from the taste, how it smells, or something else?
77
votes
5answers
17k views
Why add salt to the water when cooking pasta?
What is the effect of adding salt to the water when cooking pasta?
48
votes
9answers
1k views
How should I poach an egg?
What's the best method to poach an egg without it turning into an eggy soupy mess?
36
votes
9answers
1k views
How should I care for my knives?
I've finally put down the money to buy a quality knife and it's sharpness is amazing!
How do I take care of it so that the edge lasts and the knife stays sharp?
25
votes
5answers
4k views
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
I have an All-Clad frying pan, the precise one shown below:
http://www.amazon.com/gp/product/B00005AL5F
I made this purchase out of curiosity after reading about the benefits of this professional ...
23
votes
10answers
13k views
How do you cook a steak like those found in fine steakhouses?
I went to a 5* restaurant once, the steak was unbelievable. You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff.
When I cook it at home, I seem to just slice ...
10
votes
18answers
3k views
Need suggestions for ABSOLUTE beginner's cookbook [closed]
I have a friend who is 24 and can barely make mac and cheese from a box. She lives with her grandparents due to some tough financial situations, so she survives, but she is always very impressed with ...
16
votes
9answers
4k views
Can raw eggs be frozen?
If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?
5
votes
6answers
2k views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
15
votes
6answers
14k views
Can extra virgin olive oil be used for stir frying, roasting, grilling?
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
11
votes
6answers
5k views
Botulism, Garlic, Cold pressed Olive oil and mason jars
I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and ...
75
votes
10answers
18k views
Is it safe to leave butter at room temperature?
Is it safe to leave butter at room temperature? If so, how long is it safe to keep it out?
25
votes
11answers
21k views
How long can I keep eggs in the refrigerator?
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
18
votes
5answers
3k views
Flavour combinations - structural analysis
Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together?
(ignoring ...
31
votes
5answers
13k views
Why does a brown paper bag speed ripening?
I often see this technique suggested as a way to speed ripening. Why does it?
Also, is there any data available on how fast it ripens comparatively?
15
votes
5answers
1k views
What are the basics and options of brining meat, for example chicken?
What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
26
votes
5answers
3k views
Pasta: Simmering Water or Rolling Boil?
I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless ...
18
votes
5answers
5k views
Cure for burns from hot peppers / capsicum oil?
So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent.
Does anyone know of a way ...
12
votes
4answers
1k views
Why should I use olive oil?
So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generic "cooking oil" and should I always use ...
8
votes
8answers
1k views
With what can I replace eggs?
My girlfriend is vegan.
How can I replace eggs in a recipe?
Maybe with banana or soy? How much?
The egg is the key ingredient to keep everything from falling apart.
23
votes
3answers
10k views
Frying Oil Reuse
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying?
Is it safe and acceptable under some circumstances to ...
18
votes
4answers
36k views
Why isn't it safe to eat raw chicken?
Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
158
votes
43answers
17k views
How can I chop onions without crying?
Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time.
Does anyone know any tips or tricks to help minimise the tears when ...
